a simple guide to healthy blending blender recipes · 2020. 4. 27. · blender jar of the...

A Simple Guide to Healthy Blending

BLENDER RECIPES

The design of the stand mixer is a trademark in the U.S. and elsewhere.® / TM ©2016 KitchenAid. All rights reserved.

Recipes by Kim LaidlawPhotography by Joyce Oudkerk PoolArt direction and production by Jennifer BarryFood Styling by Andrea LucichNutritional data by Hill Nutrition Associates, Inc.Props by TablepropText, recipes and photos copyright ©2016 KitchenAid.All rights reserved. This publication may not be reproduced or quoted in whole or in part by any means whatsoever without written permission from:

KitchenAid2000 North M63Benton Harbor, Michigan 49022-2692

Take your health to the next level with the KitchenAid®

Pro Line® Series Blender and this recipe book, which

features a wide variety of customizable, healthy recipes

sure to inspire and delight. Each recipe has been

rigorously tested and earned the KitchenAid Official

Recipe Seal of Approval. From smoothies and juices,

to soups and sauces, each recipe uses the freshest

ingredients guaranteed to please every palate.

Get started now with an energizing Kale Banana

Smoothie, then kick-start your afternoon with a Fresh

Greens Juice. And come together for dinner for a

delicious fiesta featuring Chicken Tortilla Lime Soup.

The options are endless and everything is fresh.

We even have gluten free alternatives in this recipe

book, such as Rice Flour, and many recipes come with

alternate versions and optional ingredient add-ins to

please every health interest and taste.

BEFORE YOU BLEND

• For best results, add liquids and soft ingredients first. Then layer with ice and frozen foods.

• Get creative! This blender has the power to handle the toughest ingredients and do much more than a standard blender.

• For an extra healthy boost to your smoothies, add in one or more superfoods (p. 27).

GET BLENDING

• When utilizing the variable speed dial, start on low to allow ingredients to fall into the blade. Then dial into your desired speed for the perfect blend.

• Enjoy 3 Adapti-Blend™ Programs* for perfect results, quickly:

SMOOTHIE - Fresh or frozen fruits & vegetables with liquid and ice.

JUICE - Fresh fruits and vegetables with liquid.

SOUP - With the Thermal Control Jar*, cool or room temperature ingredients are blended, heated and kept warm after blending is complete.

• The Flex Edge tamper accessory is included to control the thickest blends, such as nut butters. Simply scrape the sides of the jar and push ingredients into the blending vortex.

CLEAN UP

• For easy clean up, fill 1/3 of the blender jar with water, add a drop of dishwashing soap and run the self-cleaning cycle. Rinse clean.

*Model KSB8270.

TABLEOF CONTENTSSMOOTHIES 8

JUICES & MILKS 28

DIPS & DRESSINGS 44

SAUCES & PUREES 62

SOUPS 76

KITCHEN ESSENTIALS 100

DESSERTS 120

COCKTAILS 138

SMOOTHIESAntioxidant Berry Smoothie 11

Banana SpinachAvocado Smoothie 13

Apple Pie Smoothie 15

Kale Banana Smoothie 17

Mango Cream Smoothie 19

Strawberry Orange Beet Smoothie 21

Strawberry Banana Smoothie 23

Tropical Smoothie 25

Superfood Smoothie Add-Ins 27

1 In order, combine pomegranate juice, blueberries, açaí berry puree, banana and avocado in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and set blender to Smoothie setting. Blend until machine turns itself off.

2 Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth, about 1 minute.

If necessary, scrape down sides of jar with the Flex Edge tamper.

3 If smoothie is too thick, blend in splash or two of water. Smoothie is best if served right away.

ANTIOXIDANT BERRY SMOOTHIE

2/311

11/2

cup pomegranate juicecup fresh or frozen blueberriespacket (31/2 ounces) frozen açaí berry pureefrozen banana, choppedavocado, peeled

Yield: 2 servings Prep Time: 5 minutes Total Time: 6 minutes

INGREDIENTS

SMOOTHIES 11

CHEF’S TIPAçaí berry puree can be found in most health foods stores.

BANANA SPINACHAVOCADO SMOOTHIE

SMOOTHIES 13

1 In order, combine hemp milk, spinach, banana, avocado, lemon juice and ice in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and set blender to Smoothie setting. Blend until machine turns itself off.



3 If smoothie is too thick, blend in extra splash or two of hemp milk. Blend in honey to taste, if desired. Smoothie is best if served right away.

2/3

1

11/21

6-81-2

cup hemp, almond or rice milk, plus more if neededcup packed baby spinach leavesfrozen banana, choppedavocado, peeledteaspoon fresh lemon juiceice cubesteaspoons honey (optional)

Yield: 1 - 2 servings Prep Time: 5 minutes Total Time: 6 minutes

INGREDIENTS

SMOOTHIES 15

1 In order, combine almond milk, apple, banana, oats, vanilla, cinnamon, date and ice in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and set blender to Smoothie setting. Blend until machine turns itself off.

2 Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth, about 30 seconds.


3 If smoothie is too thick, blend in splash or two of almond milk. Smoothie is best if served right away.

APPLE PIE SMOOTHIE

1/2

1

11/41/21/41

6-8

cup almond milk (page 40), plus more if neededlarge tart-sweet apple, peeled,cored and roughly choppedfrozen banana, choppedcup old-fashioned rolled oatsteaspoon vanilla extractteaspoon ground cinnamonpitted Medjool date, choppedice cubes


INGREDIENTSINGREDIENTS

CHEF’S TIPThis fiber-rich smoothie includes a date for sweetness, which you can leave out or replace with 1 teaspoon honey.

1 In order, combine almond milk, kale, banana, almond butter, date (if desired) and ice in the KitchenAid® Pro Line® Series Blender. Secure lid and set blender to Smoothie setting. Blend until machine turns itself off.



3 Smoothie is best if served right away.

KALE BANANA SMOOTHIE

11/2

2

12

1/4

4-6

cups almond milk (page 40), coconut water or watermedium kale leaves, ribs removed, choppedfrozen banana, choppedtablespoons unsweetened almond butter (page 54)pitted Medjool date, roughly chopped (optional) ice cubes

Yield: 1 serving Prep Time: 5 minutes Total Time: 6 minutes

INGREDIENTS

SMOOTHIES 17

CHEF’S TIPThe riper the banana before you freeze it, the sweeter the result. Be sure to peel bananas before freezing. Omit the date for a less sweet drink.

1 Stand mango on narrow edge, with stem facing you, on cutting board. Cut down about 3/4 inch to one side of stem with sharp knife, just grazing side of pit. Repeat on other side of fruit. You should have two flat sides, or “cheeks.” Scoop flesh from each cheek with spoon. Peel flesh around pit, then remove as much flesh from pit as possible. You should have 1 cup mango flesh.

2 Combine mango, tangerine juice, yogurt, banana, vanilla and ice in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and set blender to Smoothie setting. Blend until machine turns itself off.

3 Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth, about 30 seconds.



MANGO CREAM SMOOTHIE

1 1/21/2

11/26

ripe mangocup fresh tangerine juicecup plain whole-milkGreek yogurtlarge frozen banana, choppedteaspoon vanilla extractice cubes


INGREDIENTS

SMOOTHIES 19

INGREDIENTS

CHEF’S TIPSwap out orange juice for the tangerine juice, or add a peeled whole orange or a couple of peeled whole tangerines instead of the juice.

SMOOTHIES 21

STRAWBERRY ORANGEBEET SMOOTHIE

1 In order, combine coconut milk, strawberries, beet, orange juice, honey (if desired) and ice in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and set blender to Smoothie setting. Blend until machine turns itself off.




1/21

1/2

1/21 6

cup well-shaken coconut milkheaping cup frozen strawberriescup cooked red beet, chilled, peeled and cubedcup fresh orange juiceteaspoon honey (optional)ice cubes


INGREDIENTS

CHEF’S TIPTo cook beets on your own, peel and cube a beet and boil until tender, then drain and refrigerate until well chilled before using. Precooked red beets can also be located in the salad section of your supermarket.

SMOOTHIES 23

1 In order, combine rice milk, strawberries, banana, lemon juice, basil, mint and honey (if desired) in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and set blender to Smoothie setting. Blend until machine turns itself off.

2 Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 and 11). Blend until completely smooth, about 1 minute.


3 If smoothie is too thick, blend in splash or two of rice milk. Smoothie is best if served right away.

STRAWBERRY BANANA SMOOTHIE

1

1

1

21

1

1


INGREDIENTSINGREDIENTS

cup rice milk, coconut water or plain yogurt (not Greek), plus more if neededheaping cup frozen strawberriesfrozen banana, roughly choppedtablespoons fresh lemon juicetablespoon packed basil leaves, choppedtablespoon packed mint leaves, choppedteaspoon honey (optional)

SMOOTHIES 25

1 In order, combine coconut water, lime juice, pineapple, papaya, banana, and ice in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and set blender to Smoothie setting. Blend until machine turns itself off.




TROPICAL SMOOTHIE

1/22 111

6-8

cup coconut watertablespoons fresh lime juicecup fresh pineapple, choppedcup papaya, choppedfrozen banana, choppedice cubes


INGREDIENTS

For extra nutrition, vitamins,

minerals and more, try one

of these superfoods in your

favorite smoothie. Add your

choice when blending.

SUPERFOODSMOOTHIE ADD-INS

1

1

1

1

1/41-2

1-2

teaspoon chia seeds priorto servingtablespoon ground flaxseeds per servingpacket (3 1/2 ounces) frozen acai berry puree per batchtablespoon hemp seeds per batchcup dried goji berries per batchtablespoons coconut oil per patchtablespoons cacao nibsper batch

INGREDIENTS

SMOOTHIES 27

JUICES & MILKSFresh Greens Juice 30

Carrot Beet Apple Juice 32

Spinach Pineapple Juice 34

Tropical Mint Juice 36

Apple Berry Grapefruit Juice 38

Almond or Cashew Milk 40

Brown Rice Milk 42

1 Combine water, lemon juice, celery, cucumber, apple, kale, romaine, honey (if desired) and ice in blender the jar of the KitchenAid® Pro Line® Series Blender. Secure lid and set blender to Juice setting. Blend until machine turns itself off.

2 Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth, about 1 minute. Turn dial to Speed 2 and blend for 10 seconds or so to reduce froth.

3 If juice is too thick, blend in extra splash or two of water. Serve directly from blender, or line fine-mesh sieve with double layer of cheesecloth and strain juice into container, pressing against solids with rubber spatula to extract all juice. Juice is best if served right away.

FRESH GREENS JUICE

1/2 1 1

1

11

1-26

cups waterstalks celery, roughly choppedcucumber, roughly chopped (about 1 heaping cup)large crisp-tart apple, peeled, cored and roughly choppedcup kale leaves, choppedcup romaine leaves, choppedteaspoons honey (optional)ice cubes

Yield: 2 servings Prep Time: 7 minutes Total Time: 9 minutes*

INGREDIENTS

JUICES & MILKS30

CHEF’S TIPUse tender baby kale for a sweeter result, as more mature leaves can have a bitter taste.

*9 minutes if unstrained; 12 minutes if strained.

1 Combine water, carrot, beet, apple, ginger and ice in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and set blender to Juice setting. Blend until machine turns itself off.

2 Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth, about 1 minute. Turn dial to Speed 2 and blend 10 seconds or so to reduce froth.

3 Serve directly from blender, or line fine-mesh sieve with double layer of cheesecloth and strain juice into container, pressing against solids with rubber spatula to extract all juice. Juice is best if served right away.

VARIATIONS

Carrot-ginger juice: Omit beet and apple. Use 3 medium carrots. Proceed as directed.

Beet-ginger juice: Omit carrot and apple. Use 3 beets. Proceed as directed.

CARROT BEET APPLE JUICE

1-11/2 1 1

1

1

6

cups waterlarge carrot, roughly choppedred or yellow beet, peeled and roughly choppedtart-sweet apple, cored and roughly choppedslice fresh ginger, 1/2 inch thick, peeled and roughly choppedice cubes

Yield: 1 - 2 servings Prep Time: 6 minutes Total Time: 7 minutes*


INGREDIENTS

JUICES & MILKS32

1 Combine water, lemon juice, pineapple, spinach and ice in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and set blender to Juice setting. Blend until machine turns itself off.

2 Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth, about 1 minute. Turn down blender to Speed 2 and blend for 10 seconds or so to reduce froth.

3 If juice is too thick, blend in an extra splash or two of water. Juice is best if served right away.

SPINACH PINEAPPLE JUICE

1122

8

cup watertablespoon fresh lemon juicecups chopped fresh pineapplecups packed baby spinach leavesice cubes


INGREDIENTS

JUICES & MILKS34

1 Stand mango on narrow edge, with stem facing you, on cutting board. Cut down about 3/4 inch to one side of stem with sharp knife, just grazing side of pit. Repeat on other side of fruit. You should have two flat sides, or “cheeks.” Scoop flesh from each cheek with spoon. Peel flesh around pit, then remove as much flesh from pit as possible. You should have about 1 cup mango flesh.

2 Combine mango, water, lime juice, papaya, orange, mint and ice in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and set blender to Juice setting. Blend until machine turns itself off.


4 If juice is too thick, blend in an extra splash or two of water. Juice is best if served right away.

TROPICAL MINT JUICE

11 2 111

8

ripe mangocup watertablespoons fresh lime juicecup papaya, choppedorange, peeled and seededtablespoon packed fresh mint leaves, choppedice cubes


INGREDIENTS

JUICES & MILKS36

VARIATIONS

Ice pops: Pour juice into ice pop molds, add sticks and lids and freeze until solid, about 4 hours. For fun striped version, use different-colored juices and freeze each “band” of color before adding next.

CHEF’S TIPTry adding pineapple to the mix for a hit of sweet vitamin C.

1 Combine water, carrot, blueberries, apple, grapefruit, honey (if desired) and ice in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and set blender to Juice setting. Blend until machine turns itself off.


3 If juice is too thick, blend in an extra splash or two of water. Serve directly from blender, or line fine-mesh sieve with double layer of cheesecloth and strain juice into container, pressing against solids with rubber spatula to extract all juice. Juice is best if served right away.

APPLE BERRY GRAPEFRUIT JUICE

11

2

12-3

8

cup watermedium carrot, roughly choppedcups fresh or frozen blueberrieslarge crisp-tart apple, peeled, cored and roughly choppedgrapefruit, peeled and seededteaspoons honey or agave nectar (optional)ice cubes


INGREDIENTS

JUICES & MILKS38

CHEF’S TIPFor a sweeter drink, choose a red or pink grapefruit. If your fruits are still a bit tart, add the honey or agave nectar to taste.


1 If making almond milk, combine almonds with water to cover in bowl and refrigerate for 8 to 12 hours (it’s easiest to do this overnight). Drain almonds, discarding water. Cashews do not need soaking.

2 Combine almonds or cashews and water in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and set blender to Juice setting. Blend until machine turns itself off.

3 Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth, about 1 minute. Turn blender down to Speed 2 and blend for 10 seconds or so to reduce froth.

4 Line fine-mesh sieve with double layer of cheesecloth and strain milk into container, pressing against solids with rubber spatula to extract all milk. Use immediately or store in airtight container in refrigerator for up to 4 days.

ALMOND OR CASHEW MILK

1

3

cup raw whole almonds or cashewscups water

Yield: 2 - 4 servings Prep Time: 8 - 12 hours* Total Time: 3 minutes*

INGREDIENTS

JUICES & MILKS40

VARIATIONS

Sweetened nut milk: Add 1 teaspoon vanilla extract, pinch of fine sea salt and 1 to 2 teaspoons maple syrup, agave nectar or honey to blender with nuts and water. Proceed as directed.

Quick almond milk: Pour boiling water over almonds and let soak for 30 minutes. Drain almonds and proceed as directed.

CHEF’S TIPUse almond or cashew milk in place of dairy milk in baking or as a tasty addition to your morning smoothie or cereal.

*8-12 hours, if using almonds.

1 Combine water, rice and ice in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and set blender to Juice setting. Blend until machine turns itself off. If needed, blend on high speed an additional minute.

2 Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth, about 1-2 minutes. Turn dial to Speed 2 and blend for 20 seconds or so to reduce froth.

3 Strain through fine-mesh sieve into container. Store in airtight container in refrigerator for up to 5 days.

VARIATION

Sweetened brown rice milk: Add 1 teaspoon vanilla extract, pinch of fine sea salt and 1 to 2 teaspoons maple syrup, agave nectar or honey to blender with nuts and water. Proceed as directed.

BROWN RICE MILK

11/21/2 10

cups watercup cooked brown rice, cooled ice cubes


INGREDIENTS

JUICES & MILKS42

Avocado Cilantro Lime Dressing 47

Roasted Tomato Chipotle Salsa 49

Chipotle Black Bean Dip 51

Mediterranean White Bean Dip 53

Nut Butter 55

Chocolate Hazelnut Spread 57

Hummus 59

Mango Pineapple Salsa 61

DIPS& DRESSINGS

1 Combine all ingredients in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to medium (Speed 5 or 6). Blend until emulsified, about 30 seconds. If necessary, scrape down sides of jar with the Flex Edge tamper.

2 If dressing is too thick, blend in a splash or two of water. Use immediately, or transfer to airtight container and refrigerate for up to 1 week. (Dressing will darken over time due to oxidization.)

AVOCADO CILANTRO LIME DRESSING

1/41/4 1/4

1/41/21/41/4

cup fresh lime juicecup canola oilavocado, peeled and roughly choppedcup fresh cilantro, choppedteaspoon kosher saltteaspoon ground cuminteaspoon freshly ground black pepper

Yield: About 2/3 cup Prep Time: 4 minutes Total Time: 5 minutes

INGREDIENTS

DIPS & DRESSINGS 47

CHEF’S TIP

This dressing is great on a Mexican-inspired salad made up of romaine lettuce, grilled chicken, black beans, corn kernels and cherry tomatoes.

1 Preheat broiler and position rack about 6 inches from heat source. Place tomatoes, cut side down, on broiler pan. Sprinkle onion over tomatoes and drizzle oil evenly over top. Broil, stirring as needed to cook evenly, until onion begins to blacken and tomatoes collapse, about 10 minutes.

2 Combine tomato-onion mixture, chipotle and sauce, cilantro, garlic (if desired) and lime juice in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to medium-high (Speed 8). Blend, using the Flex Edge tamper to push down ingredients, until mixture is pureed, about 30 seconds. Season to taste with salt.

3 Serve immediately, or store in airtight container in refrigerator for up to 3 days.

ROASTED TOMATO CHIPOTLE SALSA

2

1

11

1/4

2

2-3

pounds Roma tomatoes (about 6), cored and halved lengthwisesmall yellow onion, roughly choppedtablespoon olive oilchipotle pepper with adobo sauce (about 1 heaping tablespoon)cup packed fresh cilantro leaves and stemstablespoons roasted garlic, (page 108, optional)tablespoons fresh lime juiceKosher salt

Yield: About 31/2 cups Prep Time: 10 minutes* Total Time: 18 minutes*

INGREDIENTS

DIPS & DRESSINGS 49

CHEF’S TIP

For a sharper, bolder taste, add 1 to 3 raw garlic cloves to the broiler pan with the tomatoes and then puree the garlic with the other ingredients.

*Plus 1 hour, if roasting garlic.

1 Heat oil in skillet over medium heat. Add onion and garlic and cook, stirring, until softened, about 5 minutes.

2 Combine onion mixture, beans, cilantro, chipotle and sauce, lime juice and salt in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to Speed 4. Blend, using the Flex Edge tamper to push down ingredients, until mixture is chunky, about 30 seconds. Add water and continue to blend until smooth, about 30 seconds.

3 If dip is too thick, blend in an extra splash or two of water. Taste and adjust seasoning with salt. Serve immediately, or store in airtight container in refrigerator for up to 1 week.

CHIPOTLE BLACK BEAN DIP

11/2 2 2

1/4

1

213

tablespoon olive oilyellow onion, choppedcloves garlic, choppedcans (15 ounces each) black beans, drained and rinsedcup packed fresh cilantro leaves and stemschipotle pepper with adobo sauce (about 1 heaping tablespoon)tablespoons fresh lime juiceteaspoon kosher salttablespoons water

Yield: 21/2 cups Prep Time: 5 minutes Total Time: 11 minutes

INGREDIENTS

DIPS & DRESSINGS 51

CHEF’S TIP

Chipotles are dried, smoked jalapeños, and the sauce is a vinegary puree of tomato, garlic and spices. Look for these canned peppers in the Latin section of most well-stocked supermarkets. Serve the dip garnished with crumbled queso fresco and chopped tomatoes and with plenty of tortilla chips for dipping.

1 Combine beans, feta and herbs in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to Speed 4. Blend, using the Flex Edge tamper to push down ingredients, until mixture is chunky, about 30 seconds. Add water and continue to blend until smooth, about 30 seconds.

2 If dip is too thick, blend in an extra splash or two of water. Season to taste with salt. Serve immediately, or store in airtight container in refrigerator for up to 1 week.

MEDITERRANEAN WHITE BEAN DIP

2

1/2 2

2

1/4

cans (15 ounces each) cannellini beans, drained and rinsedcup crumbled feta cheesetablespoons chopped fresh flat-leaf parsleyteaspoons chopped chives or 1 teaspoon chopped fresh rosemary or thymecup waterKosher salt

Yield: 2 cups Prep Time: 3 minutes Total Time: 4 minutes

INGREDIENTS

DIPS & DRESSINGS 53

CHEF’S TIP

Spread this delicious party fare on baguette slices that have been brushed with olive oil and toasted in the oven until golden brown. Garnish with more crumbled feta and chopped herbs for a festive presentation.

1 Combine nuts and oil in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to medium-high (Speed 8). Blend, using the Flex Edge tamper to push down ingredients, until smooth, creamy nut butter forms, about 1 minute.

2 Blend in pinch of salt and/or honey to taste, if desired. Store in airtight container in refrigerator for up to 3 weeks.

NUT BUTTER

21/2

2

cups (about 14 ounces) unsalted roasted nuts, such as almonds, peanuts, cashews or pistachiostablespoons canola oilKosher salt (optional)Honey, agave nectar or maple syrup (optional)


INGREDIENTS

DIPS & DRESSINGS 55

CHEF’S TIP

Serve on whole wheat toast, add to smoothies or smear on apple slices or celery sticks.

1 Preheat oven to 350°F. Spread hazelnuts in single layer on baking sheet and toast, stirring once or twice, until fragrant and browned, about 13 minutes. Wrap warm nuts in kitchen towel and rub vigorously to remove skins. It’s okay if bits of skin remain. Let nuts cool.

2 Combine nuts, sugar, chocolate, cocoa powder, salt, oil and vanilla in blender jar of the KitchenAid®

Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to medium (Speed 5). Blend, using the Flex Edge tamper to push down ingredients and stir together, until mixture is smooth and creamy, about 2 minutes. Stop blender a few times during blending to scrape sides and bottom of jar with the tamper to ensure the smoothest result possible.

3 Store in airtight container in refrigerator for up to 3 weeks.

CHOCOLATE HAZELNUT SPREAD

1 3 82

11/421

cup (about 5 ounces) hazelnutstablespoons sugarounces milk chocolate, meltedtablespoons unsweetened cocoa powderteaspoon kosher salttablespoons canola oilteaspoon vanilla extract

Yield: 11/4 cups Prep Time: 13 minutes* Total Time: 20 minutes*

INGREDIENTS

DIPS & DRESSINGS 57

CHEF’S TIP

Spread this rich, creamy nut butter on toast or banana slices for a great midday snack.

*Plus cooling time

1 Place all ingredients in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Blend on Speed 1 until paste-like consistency, then slowly increase speed to medium (Speed 5). Blend until texture is very smooth, using the Flex Edge tamper to push down chickpeas, until chickpeas are paste-like, about 1 minute.

2 Blend in up to 1/4 cup more water as needed to achieve consistency you like. Taste and adjust with salt if needed.

3 Serve immediately, or store in airtight container in refrigerator for up to 1 week.

VARIATIONS

Roasted garlic hummus: Use 3 tablespoons roasted garlic (page 108) in place of raw garlic. Proceed as directed.

Kalamata olive hummus: Add 1/4 cup pitted and chopped Kalamata olives with tahini. Proceed as directed.

Roasted red pepper hummus: Add 1/4 cup chopped jarred roasted red peppers with tahini. Proceed as directed.

HUMMUS

2

1 1/431

1/2 -3/4

cans (151/2 ounces each) chickpeas, drained and rinsedcup tahini cup fresh lemon juicecloves garlicteaspoon kosher saltcup water, divided


INGREDIENTS

DIPS & DRESSINGS 59

1 Combine pineapple, mango, onion, chile, cilantro and lime juice in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and pulse 3 to 4 times on low to chop ingredients finely. Season to taste with salt.

2 Serve immediately, or store in airtight container in refrigerator for up to 3 days.

MANGO PINEAPPLE SALSA

11/211/2

1

1

1/4

2

cups fresh pineapple chunkscups mango chunks (about 1 large ripe mango)small red onion, roughly choppedsmall jalapeño chile, seeded, if desired, and chopped cup packed fresh cilantro leavestablespoons fresh lime juiceKosher salt

Yield: About 3 cups Prep Time: 8 minutes Total Time: 9 minutes

INGREDIENTS

DIPS & DRESSINGS 61

CHEF’S TIP

A mix of sweet and spicy, this salsa is the ideal complement to grilled chicken or meaty fish. Spoon it onto fish tacos or dip crisp tortilla chips or even Belgian endive leaves into it. For a spicier salsa, add an extra jalapeño.

SAUCES& PUREES

Thai Peanut Sauce 64

Tikki Masala Simmer Sauce 66

Kale Walnut Pesto 68

Roasted Vegetable Baby Food 70

Steamed Vegetableor Fruit Baby Food 72

Meat with Brown RiceBaby Food 74

1 Combine all ingredients in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly turn dial to Speed 4 and blend until completely smooth, about 30 seconds.

2 Use immediately, or transfer to airtight container and refrigerate for up to 1 week.

VARIATION

Add 1/2 teaspoon sriracha for a spicier version.

THAI PEANUT SAUCE

1/2

1/21-2

11

21/2

cup creamy natural peanut butter, well-stirredcup coconut milk, well-shakentablespoons sugarteaspoon fresh lime juicetablespoon Thai red curry paste, or more to tasteteaspoons apple cider vinegarteaspoon kosher salt


INGREDIENTS

SAUCES & PUREES64

1 Melt butter in skillet over medium heat. Add onion and garlic, cover and cook, stirring occasionally, until softened, about 8 minutes. Remove from heat to cool.

2 In order, combine onion mixture, ginger, cream, yogurt, cilantro, cumin, paprika, coriander, sugar, tomatoes, tomato paste and lemon juice in Thermal Control Jar of the KitchenAid® Pro Line® Series Blender. Secure lid and set blender to Soup setting. Blend until machine turns itself off.

3 Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth and rising steam is visible, about 4 minutes.

4 Season to taste with salt and pepper. Use immediately, or let cool, transfer to airtight container and refrigerate for up to 1 week or freeze for up to 3 months.

TIKKA MASALA SIMMER SAUCE

2

141

111/422221

22

tablespoons unsalted butter or ghee yellow onion, chopped cloves garlic, choppedtablespoon fresh ginger, peeled and gratedcup heavy cream cup plain whole-milk yogurtcup packed fresh cilantro sprigsteaspoons ground cuminteaspoons sweet paprikateaspoons ground corianderteaspoons sugarcan (28 ounces) diced tomatoes with juicetablespoons tomato pastetablespoons fresh lemon juiceKosher saltFreshly ground black pepper


NOTE

To use sauce, bring sauce to a simmer in large skillet over medium heat. Add 6 to 8 skinned, boned chicken breasts or skinned, bone-in thighs, return sauce to a simmer, reduce heat to low, cover and simmer until chicken is cooked through, about 10 minutes for breasts or 20 minutes for thighs.

INGREDIENTS

SAUCES & PUREES66

1 Heat 1 tablespoon oil in small skillet over medium-low heat. Add garlic and sweat until tender, about 1 minute. Set aside to cool slightly.

2 To toast walnuts, spread in single layer in heavy skillet. Cook over medium heat, stirring frequently, until lightly toasted, 1 to 2 minutes. Remove from heat and set aside.

3 Combine garlic, toasted walnuts, kale, Parmesan and lemon peel and juice in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and pulse 2

to 3 times on high, using the Flex Edge tamper to push down ingredients as needed, until mixture is finely chopped. Add remaining 1/2 cup oil, increase speed to medium (Speed 5 or 6) and blend until oil is incorporated, about 30 seconds. Season to taste with salt and pepper.

4 Use immediately, or store in airtight container in refrigerator for up to 2 days or in freezer for up to 3 months (the pesto will darken over time).

KALE WALNUT PESTO

1/2

3 12

1/3

1

cup plus 1 tablespoon extra-virgin, dividedcloves garlic, roughly choppedcup walnut halves, toasted cups packed kale leaves, (about 1 small bunch, ribs discarded), chopped cup Parmesan cheese, freshly gratedlemon, juiced and peel gratedKosher saltFreshly ground black pepper


INGREDIENTS

SAUCES & PUREES68

CHEF’S TIP

Toss it with your favorite hot pasta, and use a little of the pasta cooking water to thin the sauce to the ideal consistency, or toss it with zucchini “pasta” strands.

1 Preheat oven to 375°F. Spread vegetable of choice in single layer on baking sheet. Drizzle with oil (amount depends on amount of vegetable), toss to coat evenly and spread out again. Roast, stirring once or twice, until very soft, about 40 minutes (timing depends on type and maturity of vegetable). Remove from oven and let cool slightly.

2 Transfer roasted vegetable to blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and pulse 5 to 6 times on low to chop to chunky puree. Or turn dial to Speed 6 and blend to smooth puree, about 1 minute. Add a little water as needed to thin puree; amount depends on type vegetable.

3 Serve at once, or let cool, transfer to airtight container and refrigerate for up to 3 days or freeze in ice-cube trays (for easy portioning) for up to 3 months.

ROASTED VEGETABLE BABY FOOD

1-2

1-2

cups chopped peeled root vegetable or winter squash, such as butternut squash, acorn squash, carrot, sweet potato, golden beet, or parsnipteaspoons olive oil

Yield: 1/2 - 3/4 cups Prep Time: 40 minutes Total Time: 46 minutes

INGREDIENTS

SAUCES & PUREES70

1 Put vegetable or fruit of choice in steamer basket. Add water to depth of 1-inch to saucepan, place steamer basket in saucepan, cover pan, and bring to a boil over medium-high heat. Steam, stirring once or twice, until very tender, 2 to 8 minutes (timing depends on vegetable or fruit). Remove pan from heat and remove basket from pan. Run vegetable or fruit under cold water to cool.

2 Transfer cooled vegetable or fruit to blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and pulse 3 to 5 times on high to chop to chunky puree. Or, increase speed to medium (Speed 5 or 6) to puree to smooth consistency, about 1 minute. If puree is too stiff, add steaming liquid as needed to thin.

3 Store in airtight container in refrigerator for up to 3 days or in freezer for up to 3 months.

STEAMED VEGETABLE OR FRUIT BABY FOOD

1 cup prepared vegetable or fruit, such as chopped green beans; chopped, peeled carrots; chopped broccoli florets; peeled, cored and chopped apples or pears; fresh corn kernels; or thawed frozen petit peas

Yield: About 3/4 cup Prep Time: 2 - 5 minutes* Total Time: 5 - 14 minutes

INGREDIENTS

SAUCES & PUREES72

*Depending on the variety of vegetable or fruit.

CHEF’S TIP

Freeze in ice-cube trays, then transfer the cubes to airtight containers and store in the freezer to keep a variety of foods at your fingertips.

1 Heat meat and water in skillet over medium heat and cook, stirring, until meat is cooked through and no pinkness remains, about 4 minutes. Drain meat in sieve placed over bowl. Reserve cooking liquid. Let meat and liquid cool, about 10 minutes.

2 Combine cooked meat and rice in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and pulse 3 to 5 times on high to chop ingredients to chunky puree. Or increase speed slightly (Speed 2 or 3) and puree ingredients, using the Flex Edge tamper to push down ingredients, until smooth, about 1 minute. If puree is too stiff, add cooking liquid as needed to thin.

3 Store in airtight container in refrigerator for up to 2 days or in freezer for up to 3 months.

MEAT WITH BROWN RICE BABY FOOD

8

1/4-1/21

ounces ground beef, pork, dark chicken meat or dark turkey meatcup watercup cooked brown rice, cooled

Yield: About 2 cups Prep Time: 4 minutes* Total Time: 7 minutes*

INGREDIENTS

SAUCES & PUREES74

*Plus time for cooling.

SOUPSAsparagus Bisque 79

Chicken Tortilla Lime Soup 81

Corn Potato Leek Chowder 83

Winter Squash Apple Soup 85

Tomato & Roasted RedPepper Soup 87

Creamy Mushroom Shallot Soup 89

Curried Carrot Potato Soup 91

Indian Lentil Soup 93

Italian Chickpea Soup 95

Mint Pea Soup 97

Thai Green Curry Chicken Soup 99

1 Melt butter in large saucepan over medium heat. Add onion and pinch of salt, cover and cook, stirring occasionally, until softened, about 5 minutes.

2 Add potato, stock and 1 teaspoon salt and stir to mix well. Bring to a boil over high heat, cover partially, reduce heat to medium-low and simmer until potato is just tender, about 10 minutes. Add asparagus, increase heat to medium-high and bring to a boil. Reduce heat to medium-low and continue to cook until potato and asparagus are tender, about 5 minutes longer.

3 Add potato and asparagus mixture, cream and lemon juice to the Thermal Control Jar of the KitchenAid® Pro Line® Series Blender.

4 Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth and rising steam is visible, about 1-2 minutes.

5 Soup should be hot. Serve immediately, garnished with chives and reserved asparagus spears. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

ASPARAGUS BISQUE

21

1

4

2

1/221/4

tablespoons unsalted buttermedium yellow onion, choppedKosher saltrusset potato (8 ounces), peeled and cubedcups vegetable or chicken stockpounds asparagus, ends trimmed and roughly chopped (about 1 1/4 pounds trimmed), cup heavy creamtablespoons fresh lemon juicecup fresh chives, chopped, for garnish


INGREDIENTS

SOUPS 79

CHEF’S TIP

This delicate soup is best at the height of the season, when the spears are tender and sweet. Choose medium-size spears over pencil-thin or extra-thick ones.

1 Heat oil in skillet over medium heat. Add onion, garlic and pinch of salt, cover and cook, stirring occasionally, until softened and golden brown, about 8 minutes. Remove from heat.

2 While onion mixture is cooling, add torn tortilla, tomatoes, chiles, stock, chili powder, cumin, lime peel and juice, cilantro and 1 teaspoon salt to the Thermal Control Jar of the KitchenAid® Pro Line® Series Blender. Add onion mixture, secure lid and set blender to the Soup setting, which will blend and heat the soup. Blend until machine turns itself off.


4 Soup should be hot. Add chicken and tortilla chips and pulse 2 to 3 times on low to mix. Serve immediately, garnished with avocado and cheese. Pass lime wedges at table, if desired. To store, do not add tortilla chips; let cool, transfer to airtight

CHICKEN TORTILLA LIME SOUP

11 2

1

1

1

221

1/42

1

1

1/2

tablespoon olive oilmedium yellow onion, choppedcloves garlic, choppedKosher saltcorn tortilla (6 to 8 inches in diameter), torn into piecescan (15 ounces) diced fire-roasted tomatoes with juicecan (4 ounces) diced mild green chilescups chicken stockteaspoons chili powderteaspoon ground cuminGrated peel and juice of 1 limecup chopped fresh cilantrocups shredded or chopped cooked chickencup tortilla chips

To serve:avocado, halved, pitted, peeled and dicedcup shredded Monterey Jack cheeseLime wedges (optional)


INGREDIENTS

SOUPS 81

container and refrigerate for up to 5 days or freeze for up to 3 months, then add tortilla chips when reheating.

1 Melt butter in large saucepan over medium heat. Add leek and celery and cook, stirring, until softened, about 5 minutes. Add potatoes, stock and 1 teaspoon salt and stir to mix well. Bring to a boil over high heat, cover partially, reduce heat to low and simmer until potatoes are tender, about 15 minutes. About 5 minutes before potatoes are ready, stir in 1 cup corn.

2 Add the potato mixture and cream to the Thermal Control Jar of the KitchenAid® Pro Line® Series Blender.

3 Secure lid and turn dial to Speed 1. Slowly increase to medium (Speed 5 or 6) and blend until smooth and rising steam is visible, about 1-2 minutes.

4 Soup should be hot. If desired, return soup to saucepan, stir in 1/2 cup corn kernels and heat until kernels are warmed through. Season to taste with salt and pepper. Serve at once, garnished with chives. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

CORN POTATO LEEK CHOWDER

21

111/2

41/2

1

1/21/4

tablespoons unsalted butterleek, white and tender green parts only, chopped large stalk celery, choppedpounds Yukon Gold potatoes, peeled and cubedcups chicken or vegetable stockKosher saltFreshly ground black peppercup fresh or thawed frozen white corn kernelscup heavy creamcup chopped fresh chives, for garnish


INGREDIENTS

SOUPS 83

1 Preheat oven to 425°F. Place squash, onion and apple pieces on large baking sheet. Sprinkle with coriander, cumin, red pepper flakes and salt, drizzle with oil and toss to coat evenly. Roast, stirring occasionally, until tender, 30 to 45 minutes (timing will depend on variety and age of squash).

2 Add roasted vegetable mixture and stock to the Thermal Control Jar of the KitchenAid® Pro Line® Series Blender.

3 Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth and rising steam is visible, about 1-2 minutes

4 Adjust thickness with more stock, if you like. Season to taste with salt. The soup should be hot. Serve at once, or let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

WINTER SQUASH APPLE SOUP

1

1

1

11

1/4-1/2

1-23

medium butternut or other winter squash (1 3/4 pounds), peeled, seeded and roughly choppedsmall yellow onion, roughly choppedlarge tart apple, peeled, cored and roughly choppedteaspoon ground corianderteaspoon ground cuminteaspoon red pepper flakesPinch of kosher salttablespoons olive oilcups chicken or vegetable stock, heated, plus more if needed


INGREDIENTS

SOUPS 85

CHEF’S TIP

Top with dollop of yogurt, sour cream or crème fraîche; with chopped fresh cilantro, thyme or flat-leaf parsley leaves; or with toasted pumpkin seeds.

1 Combine tomatoes, red peppers, cucumber, garlic, vinegar and hot-pepper sauce (if desired) in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and set the blender to the Soup setting, which will blend and heat the soup. Blend until machine turns itself off. Season to taste with salt and black pepper.

2 Alternatively, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until smooth and rising steam is visible, about 4 minutes.

3 Serve in bowls and garnish with avocado slices, diced cucumber, crunchy croutons, chopped fresh flat-leaf parsley, a drizzle of extra-virgin olive oil and/or freshly cracked black pepper.

TOMATO & ROASTED RED PEPPER SOUP

2

1

1121

1/4

pounds ripe tomatoes, preferably heirloom, cored and roughly choppedjar (6 ounces) roasted red peppers, drained (about 3/4cup drained)cup chopped peeled cucumbersmall clove garlic (optional)tablespoons balsamic vinegartablespoon hot-pepper sauce (optional)cup good-quality extra-virgin olive oilKosher saltFreshly ground black pepper


INGREDIENTS

SOUPS 87

CHEF’S TIP

For a gazpacho, transfer to airtight container and refrigerate until chilled, at least 1 hour or up to 4 days. Serve in chilled bowls and garnish.

1 Warm 1 cup stock until hot and pour into heatproof bowl. Add dried mushrooms and set aside 20 minutes.

2 Meanwhile, melt butter in large skillet over medium heat. Add olive oil, shallots and pinch of salt. Cook, stirring, until tender, about 5 minutes. Add fresh mushrooms, big pinch of salt, stir to combine and cover pan. Cook, stirring occasionally, until mushrooms have softened, about 10 minutes. Add sherry and dried mushrooms with soaking liquid, raise heat to medium-high and cook 3 minutes longer.

3 Add cooked mushroom mixture, remaining 31/2 cups stock, and cream to the Thermal Control Jar of the KitchenAid® Pro Line® Series Blender.


5 Adjust thickness with more or less stock, if you like. Season to taste with salt and pepper. The soup should be hot. Serve at once, garnished with drizzle of cream and sprinkle of parsley.

CREAMY MUSHROOM& SHALLOT SOUP

41/2

1/4

222

1

1

1/41

2

cups chicken stock, divided, plus more if neededcup (about 1 ounce) dried porcini mushroomstablespoons unsalted butterteaspoons olive oillarge shallots, roughly choppedKosher saltFreshly ground black pepperpound cremini mushrooms, roughly choppedcup (8 ounces) shiitake mushrooms, roughly choppedcup dry sherrycup heavy cream, plus more for garnishtablespoons chopped fresh flat-leaf parsley, for garnish

Yield: 6 servings Prep Time: 6 minutes* Total Time: 32 minutes*

6 To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

INGREDIENTS

SOUPS 89

*Plus 20 minutes soaking time.

1 Heat oil in large saucepan over medium heat. Add onion, garlic and pinch of salt, cover and cook, stirring occasionally, until softened, about 5 minutes. Add potatoes, carrots, stock and 1 teaspoon salt, stir to mix well and raise heat to high. Bring to a boil over medium-high heat, cover partially, reduce heat to low and simmer until potatoes and carrots are tender, about 20 minutes

2 Add potato mixture, brown sugar, curry powder, fish sauce, ginger and coconut milk to the Thermal Control Jar of the KitchenAid® Pro Line® Series Blender.

3 Secure lid and turn dial to Speed 1. Slowly increase to medium (Speed 5 or 6) and blend until smooth and rising steam is visible, about 1-2 minutes.

4 Soup should be hot. Season to taste with salt. Serve at once, garnished with basil. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

CURRIED CARROT POTATO SOUP

113

11/4

2

2

1-2

1

1-21

1

tablespoon olive oil medium yellow onion, choppedcloves garlic, chopped Kosher saltpounds Yukon Gold potatoes, peeled and chopped large carrots, peeled and chopped cups chicken or vegetable stock tablespoons packed brown sugar tablespoon yellow curry powder tablespoons Asian fish saucetablespoon fresh ginger, peeled and roughly choppedcan (14 ounces) coconut milk, shaken well before openingFresh basil, chopped, for garnish


INGREDIENTS

SOUPS 91

1 Combine lentils and water in medium saucepan over medium-high heat and bring to a boil. Reduce heat to medium and cook, stirring occasionally and skimming off and discarding any foam that forms on surface, until lentils are tender, about 10 minutes. Drain lentils in colander.

2 Warm oil in medium saucepan over medium heat. Add onion, carrot, garlic and big pinch of salt, cover and cook, stirring occasionally, until tender, about 8 minutes.

3 Add lentils, onion mixture, tomatoes, stock, lime juice, cilantro, ginger, turmeric, cumin, coriander and 1/2 teaspoon salt to the Thermal Control Jar of the KitchenAid® Pro Line®

Series Blender.


5 Soup should be hot. Season to taste with salt and pepper. Serve at once, garnished with cilantro leaves and a dollop of plain yogurt, if desired.

INDIAN LENTIL SOUP

1

4111

2

1

211/2

111/21/2

cup red lentils, picked over and rinsedcups watertablespoon olive oilsmall yellow onion, choppedmedium carrot, peeled and choppedcloves garlic, choppedKosher saltFreshly ground black peppercan (14 1/2 ounces) diced tomatoes with juicecups vegetable stocklime, juicedcup fresh cilantro sprigs, plus leaves for garnishteaspoon ground gingerteaspoon ground turmericteaspoon ground cuminteaspoon ground coriander


INGREDIENTS

SOUPS 93


1 Warm 1 tablespoon of oil in skillet over medium heat. Add onion, carrot, garlic, rosemary and pinch of salt, cover and cook, stirring occasionally, until tender, about 8 minutes. Remove from heat.

2 While onion mixture is cooling, set aside 1/4 cup chickpeas for garnish. Add remaining chickpeas, stock and lemon juice (if desired) to the Thermal Control Jar of the KitchenAid® Pro Line® Series Blender. Add onion mixture, secure lid and set blender to the Soup setting, which will blend and heat the soup. Blend until machine turns itself off.


4 Soup should be hot. Season to taste with salt and plenty of pepper. Serve immediately, garnished with reserved chickpeas, freshly cracked pepper and drizzle of oil.

ITALIAN CHICKPEA SOUP

2

1

1

42

2

3

1/2

tablespoons extra-virgin olive oil, divided, plus more for garnishmedium yellow onion, roughly choppedmedium carrot, peeled and choppedcloves garlic, choppedteaspoons fresh rosemary, choppedKosher saltFreshly ground black peppercan (15 ounces each) chickpeas, drained and rinsedcups chicken or vegetable stocklemon, juiced (optional)


INGREDIENTS

SOUPS 95

CHEF’S TIP

The lemon adds a subtle bright note to the soup; leave it out for a more traditional version.


1 Melt butter in skillet over medium heat. Add shallot and pinch of salt and cook, stirring occasionally, until translucent, about 3 minutes. Add peas and stock, increase heat to high and bring to a boil. Remove from heat. Scoop out some peas to use as garnish and set aside.

2 Add pea mixture, mint and lemon juice to the Thermal Control Jar of the KitchenAid® Pro Line® Series Blender.

3 Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth and rising steam is visible, about 1-2 minutes. Add creme fraiche, turn dial to speed 1 and blend for 10 seconds to combine.

4 Soup should be hot. Season to taste with salt and pepper. Serve at once, garnished with reserved peas and with mint, drizzle of crème fraîche and grind or two of pepper.


MINT PEA SOUP

11

1

2

2

21/2

tablespoon unsalted butterlarge shallot, choppedKosher saltFreshly ground black pepperpackage (16 ounces) frozen petite peascups chicken or vegetable stocktablespoons chopped fresh mint leaves, plus more for garnishtablespoons fresh lemon juicecup crème fraîche, plus more for garnish


INGREDIENTS

SOUPS 97

CHEF’S TIP

If you don’t have crème fraîche, use plain whole-milk yogurt or sour cream instead.

1 Warm 1 tablespoon of oil in medium skillet over medium heat. Add yellow onion, garlic and pinch of salt, cover and cook, stirring occasionally, until translucent, about 8 minutes. Transfer to Thermal Control Jar of the KitchenAid® Pro Line® Series Blender.

2 Warm remaining 1 tablespoon oil in same skillet over medium heat. Add pepper and green onions and cook, stirring, until tender, about 5 minutes. Stir in chicken and cook until warmed through, about 1 minute. Remove from heat, cover and set aside.

3 Add cilantro, lime peel and juice, curry paste, brown sugar, fish sauce, coconut milk and stock to blender. Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth, about 1-2 minutes, or until rising steam is visible.

4 Soup should be hot. Add chicken mixture to blender and pulse 3 to 4 times on low just to incorporate. Season to taste with salt. Serve immediately, garnished with cilantro leaves.


THAI GREEN CURRY CHICKEN SOUP

21/2

3

1

4

2

1/2

12

2

21

1

tablespoons canola oil, dividedlarge or 1 small yellow onion, roughly choppedcloves garlic, choppedKosher saltred bell pepper, quartered, seeded and sliced crosswisegreen onions, white and tender green parts only, choppedcups cooked chicken, shredded or choppedcup fresh cilantro sprigs, plus leaves for garnishlime, juiceed and peel gratedtablespoons Thai green curry pastetablespoons packed brown sugartablespoons Asian fish saucecan (14 ounces) coconut milk, shaken well before openingcup chicken stock


INGREDIENTS

SOUPS 99

KITCHENESSENTIALS

Classic BBQ Sauce 102

Classic Pesto 104

Marinara Sauce 106

Compound Butter 108

Mayonnaise 110

Hollandaise Sauce 112

Simple Vinaigrette 114

Whole Wheat Batter 116

Gluten Free Flour 118

1 Heat oil in skillet over medium heat. Add onion, garlic and salt, cover and cook, stirring occasionally, until softened and golden, about 8 minutes. Remove from heath to cool.

2 Combine onion mixture, ketchup, stock, mustard, Worcestershire sauce, brown sugar, vinegar, soy sauce, cumin and pepper in Thermal Control jar of the KitchenAid® Pro Line® Series Blender. Secure lid and set blender to Soup setting. Blend until machine turns itself off.

3 Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth and rising steam is visible, about 2-3 minutes.

4 Adjust thickness with more stock, if you like. Use immediately, or let cool, transfer to airtight container and refrigerate for up to 2 weeks or freeze for up to 3 months.

CLASSIC BBQ SAUCE

11/2 2

1/21/4

1/41/43

3211/2

tablespoon olive oilyellow onion, choppedcloves garlic, choppedPinch of kosher saltcup ketchupcup beef or chicken stock, plus more if neededcup Dijon mustardcup Worcestershire saucetablespoons packed dark brown sugartablespoons cider vinegartablespoons soy sauceteaspoon ground cuminteaspoon freshly ground black pepper


INGREDIENTS

KITCHEN ESSENTIALS102

CHEF’S TIP

Personalize it by adding more or less mustard, vinegar or sugar.

1 To toast pine nuts, spread in single layer in heavy skillet. Cook over medium heat, stirring frequently, until lightly toasted, 1 to 2 minutes.

2 Combine oil, basil, cheese, nuts and 1 tablespoon lemon juice (if desired) in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 3 or 4. Blend, using the Flex Edge tamper to push down ingredients as needed, until well mixed, about 1 minute. You may need to stop blender a few times to scrape sides and bottom of jar with tamper to ensure ingredients are evenly mixed.

3 If pesto is too thick, blend in splash or two of oil. Season to taste with salt, pepper and more lemon juice if needed. Serve at once, or transfer to airtight container and refrigerate for up to 2 days or freeze for up to 3 months (the pesto will darken over time).

CLASSIC PESTO

1/41/2

21/31

cup pine nutscup extra-virgin olive oil, plus more if neededcups packed fresh basil leaves cup shredded Parmesan cheesetablespoon fresh lemon juice, or to taste (optional)Kosher saltFreshly ground black pepper


INGREDIENTS


CHEF’S TIP

Toss the pesto with freshly cooked linguine, tortellini or other pasta, or use to top grilled chicken or pan-seared fish. It’s also great spread on a grilled cheese sandwich or stirred into mayonnaise for an upgraded sandwich spread.

1 Heat oil in medium skillet over medium heat. Add onion, carrot, garlic and pinch of salt. Cover and cook, stirring occasionally, until vegetables are softened, about 10 minutes.

2 Combine onion mixture, tomatoes, tomato paste and basil in the Thermal Control Jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until smooth and rising steam is visible, about 3-4 minutes.

3 Season to taste with salt and pepper. Use immediately, or let cool, transfer to airtight container and refrigerate for up to 3 weeks or freeze for up to 3 months.

MARINARA SAUCE

21 1

2

1

22

tablespoons olive oilsmall yellow onion, choppedsmall carrot, peeled and choppedcloves garlic, choppedKosher saltFreshly ground black peppercan (28 ounces) diced tomatoes with juicetablespoons tomato pastetablespoons fresh basil, roughly chopped (optional)


INGREDIENTS


CHEF’S TIP

For a chunkier sauce, combine ingredients in blender jar as directed but pulse 7 to 8 times on high; for a creamy version, add 1/4 cup heavy cream to blender jar with other ingredients and blend as directed.

1 Put butter, salt (if desired) and your choice of add-in in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 3. Blend, using Flex Edge tamper to push down ingredients, until butter is smooth and creamy, about 30 seconds. Stop blender a few times during blending and scrape sides and bottom of jar with tamper to blend add-in fully with butter.

2 Scrape butter out onto piece of plastic wrap. Using rubber spatula, shape into rough log about 1 inch in diameter. Wrap butter in plastic wrap, smoothing log as you work. Refrigerate until firm.

3 To use butter, cut slices from log. Butter will keep in refrigerator for up to 2 weeks.

COMPOUND BUTTER

2

2

2

2

1/2

1/2

cups unsalted butter, cut into uniform pieces, at soft room temperaturePinch of Kosher salt (optional)

Optional Add-instablespoons fresh sage, thyme or oregano leaves, or a mixturetablespoons chopped fresh chives, plus 1 teaspoon grated lemon peeltablespoons fresh flat-leaf parsley leaves, plus 1 teaspoon grated orange peelcup crumbled Gorgonzola cheesecup roasted garlic*


INGREDIENTS


*Roasted Garlic

Preheat oven to 350°F. Remove and discard loose, papery outer layers from 2 to 3 large heads garlic, then cut heads in half horizontally. Place cut side up on piece of foil. Drizzle with olive oil and sprinkle lightly with salt. Wrap tightly in foil and bake until very soft, about 1 hour. Let garlic cool until it can be handled, then squeeze cloves from papery sheaths. Use immediately, or transfer to airtight container and refrigerate for up to 1 week.

CHEF’S TIP

Compound butters can be used to flavor roasted or grilled meats, poultry, fish and vegetables.

1 Combine oils in measuring pitcher with spout. Combine egg yolk, water, vinegar and mustard in blender jar of the KitchenAid® Pro Line® Series Blender Secure lid, turn dial to Speed 4 and blend for a few seconds. With blender running, remove ingredient measuring cap from lid and pour in oils in thin, steady stream. Blend, scraping down sides of jar with the Flex Edge tamper, until thickened and smooth, about 30 seconds.

2 If mayonnaise is too thick, blend in a little water to thin to desired consistency. Season to taste with salt. Use immediately, or transfer to airtight container and refrigerate for up to 4 days.

VARIATIONS

Roasted garlic mayonnaise: Add 2 tablespoons roasted garlic (page 108) to blender with egg yolk. Proceed as directed.

Lemon mayonnaise: Add grated peel of 1 lemon to blender with egg yolk and substitute fresh lemon juice for water. Proceed as directed. Add lemon juice or water as needed to thin mayonnaise.

MAYONNAISE

1/41/4 1 121

cup olive oil cup canola oillarge egg yolktablespoon waterteaspoons rice vinegarteaspoon Dijon mustardKosher salt

Yield: About 1 cup Prep Time: 2 minutes Total Time: 3 minutes

Sriracha mayonnaise: Blend 1 tablespoon Sriracha sauce (or to taste) into finished mayonnaise.

INGREDIENTS


1 Melt butter in glass measuring pitcher in microwave until melted and very warm. Alternatively, melt butter in small saucepan over medium-low heat until melted and very warm. Transfer to glass measuring pitcher.

2 Combine egg yolks, lemon juice and salt in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 3. Blend until smooth, about 20 seconds. Turn down dial to Speed 2. With blender running, remove ingredient measuring cap and slowly pour in warm melted butter. Insert ingredient measuring cap and turn dial to Speed 6. Blend until butter is completely incorporated and sauce thickens and becomes warm, about 1 minute.

3 Taste and adjust seasoning with salt if needed. Sauce is best if served right away.

HOLLANDAISE SAUCE

3/44

1-21/2

cup unsalted butterlarge egg yolkstablespoons fresh lemon juiceteaspoon kosher salt


INGREDIENTS


1 Combine oil, vinegar, mustard and shallot and/or herb (if desired) in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to medium (Speed 5 or 6). Blend until emulsified, about

30 seconds.

2 Adjust flavor with splash more vinegar if needed. Season to taste with salt and pepper. Use immediately, or transfer to airtight container and store at room temperature for up to 2 days.

SIMPLE VINAIGRETTE

6

3

12

1/2

tablespoons extra-virgin olive oil tablespoons vinegar, such as red wine, white wine, sherry or balsamic, plus more if neededteaspoon Dijon mustardteaspoons shallot, chopped (optional)teaspoon fresh herb, such as basil, oregano, thyme or chives, chopped (optional) Kosher saltFreshly ground black pepper

Yield: About 1/2 cup Prep Time: 3 minutes Total Time: 4 minutes

INGREDIENTS


CHEF’S TIP

This version comes together in moments and can be personalized with the type of vinegar you choose and if you opt to add the shallot and/or fresh herb.

1 Combine buttermilk, eggs, butter, brown sugar and vanilla in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to medium (Speed 5 or 6) and blend until mixture is smooth, about 30 seconds. Add flour, baking powder and salt and continue to blend on medium (Speed 5 or 6) until ingredients come together in uniform mixture, about 30 seconds. Drop in one or more add-ins (see below), if desired, and pulse 2 to 3 times on low just to incorporate.

2 Heat large skillet or griddle over medium-high heat. Grease with small amount of butter or oil, then pour in 1/4 cup batter for each pancake, being careful not to crowd pan. Cook until tops of pancakes bubble up, about 1 minute, then flip with spatula. Cook until golden brown on second side and cooked through, about 1 minute more. Serve immediately with butter and maple syrup.

3 If making waffles, following manufacturer’s instructions, preheat waffle iron, spoon in batter, close lid and cook until golden brown. Serve immediately with butter and maple syrup.

WHOLE WHEAT BATTER

2

46

1/42221

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cups low-fat buttermilk, well-shakenlarge eggstablespoons unsalted butter, meltedcup packed brown sugarteaspoons vanilla extractcups whole wheat flourteaspoons baking powderteaspoon kosher saltUnsalted butter and maple syrup, for serving

Optional Add-insbananas, peeled and slicedcup fresh or frozen blueberriescup sliced strawberriescup mini chocolate chips


VARIATIONS

Use 1 cup whole wheat flour and 1 cup unbleached white flour for a fluffier texture.

Batter may also be used to make waffles.

INGREDIENTS


1 Put rice or almonds in completely dry blender jar of KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until reduced to fine powder, about 2 minutes for rice and about 30 seconds for almonds. To ensure every bit is finely ground, stop blender and scrape sides and bottom of jar with the Flex Edge tamper, then continue to blend to fine powder.

2 Transfer flour to airtight container. Store rice flour at cool room temperature for up to 3 months. Store almond flour in freezer for up to 3 months.

GLUTEN FREE FLOUR

11

cup brown or white rice or cup whole raw or blanched almonds


INGREDIENTS


DESSERTSStrawberry Balsamic Frozen Yogurt 123

Classic Milkshake 125

Vegan Chocolate Banana Shake 127

Vanilla Bean Cheesecake 129

Lemon Mousse 131

Chocolate Mousse 133

Vanilla Ice Cream 135

Fresh Fruit Sorbet 137

1 Combine all ingredients in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and pulse 4 to 5 times on low. Turn dial to Speed 1, then slowly increase speed to medium (Speed 5 or 6). Blend, using the Flex Edge tamper to push down ingredients, until completely smooth, about 1 minute. Do not over-blend or frozen yogurt will begin to melt.

2 Serve right away, or transfer to airtight container and store in freezer for up to 1 week.

STRAWBERRY BALSAMICFROZEN YOGURT

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cups plain whole-milk Greek yogurt tablespoon balsamic vinegarcups frozen strawberries cup sugar


INGREDIENTS

DESSERTS 123

1 Combine milk and ice cream in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11), “stirring” mixture with the Flex Edge tamper to blend ingredients evenly. Blend until completely smooth, about 30 seconds. Do not over-blend or shake will begin to melt.

2 Pour into tall glass and top with whipped cream and cherry, if desired. Serve at once.

VARIATIONS

Triple-chocolate milk shake:Use chocolate milk and chocolate ice cream and add 2 tablespoons chocolate syrup.

Strawberry milk shake: Use strawberry ice cream and add 2 tablespoons strawberry jam.

Chocolate-banana milk shake: Use chocolate milk and chocolate ice cream and add 1 frozen banana, roughly chopped.

Mocha milk shake: Use chocolate milk and coffee ice cream and add 1 tablespoon chocolate syrup.

CLASSIC MILKSHAKE

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cup whole milkscoops favorite flavor ice creamWhipped cream, for garnish (optional)maraschino cherry, for garnish (optional)

Yield: 1 serving Prep Time: 3 minutes Total Time: 4 minutes

INGREDIENTS

DESSERTS 125

1 In order, combine all ingredients in Blender Jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth, about 30 seconds. If necessary, scrape down sides of jar with the Flex Edge tamper. Do not over-blend or shake will begin to melt.

2 If shake is too thick, blend in extra splash or two of coconut milk. Pour into 1 or 2 tall glasses and serve right away.

VEGAN CHOCOLATE BANANA SHAKE

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2

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cup coconut milk, well-shaken, plus more if neededtablespoons unsweetened cocoa powderavocado, peeled frozen bananas, roughly chopped


INGREDIENTS

DESSERTS 127

CHEF’S TIP

For a slightly sweeter shake, add a little agave nectar or a pitted and chopped Medjool date. Use a good-quality unsweetened cocoa powder for the best chocolate flavor.

1 Preheat oven to 350°F. Grease a 9-inch spring form pan with butter.

2 To make crust, combine graham crackers, sugar and salt in Blender Jar of the KitchenAid® Pro Line® Series Blender. Secure lid and pulse 8 to 9 times on low, using the Flex Edge tamper to push down crackers. Add butter and pulse 5 to 6 times on low. You may need to stop blender and scrape sides and bottom of jar with tamper to distribute butter evenly.

3 Pour cracker mixture into prepared pan and press it evenly onto bottom and 1 inch up sides. Bake until crust is golden, about 7 minutes. Let cool on wire rack. Reduce oven temperature to 300°F. Rinse and dry blender jar and return to blender base.

4 To make filling, split vanilla bean in half lengthwise, then, using back of knife, scrape out seeds. In order, combine eggs, vanilla extract, vanilla bean seeds, sugar, flour, salt and cream cheese in blender jar. Secure lid and turn dial to Speed 1. Slowly increase speed to medium (Speed 5 or 6), using tamper to push down ingredients. Blend until evenly mixed and completely smooth, about 1 minute.

VANILLA BEAN CHEESECAKE

4

3

4

132

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Crustounces graham crackers (about 8 crackers), roughly brokentablespoons sugarPinch of kosher salttablespoons unsalted butter, melted

Fillingvanilla beanlarge eggsteaspoons vanilla extractcups sugartablespoons all-purpose flourteaspoon Kosher saltpounds cream cheese, at room temperature, roughly chopped

Yield: 10 - 12 servings Prep Time: 15 minutes Total Time: 11/2 hours

5 Pour filling into cooled crust. Bake 1 hour to 1 hour, 10 minutes until filling is set and center jiggles very slightly when pan is gently shaken. Transfer to rack and let cool completely, at least 2 hours. Remove pan sides and slide cake onto serving plate. Cover and refrigerate until well chilled before serving, at least 2 hours. Cheesecake can be stored in airtight container in refrigerator for up to 1 week.

INGREDIENTS

DESSERTS 129

1 In order, combine milk, egg yolks, lemon juice, sugar, cornstarch, butter and salt in Blender Jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth, about 30 seconds.

2 Fill medium bowl with ice cubes and water; have small heatproof bowl ready. Transfer milk mixture to small saucepan, place over medium heat and whisk continuously until thickened to pudding consistency, 4 to 5 minutes. Transfer curd to small bowl and nest bowl in ice bath. Cover mixture with plastic wrap, pressing it directly onto surface. Set aside until very cold, about 30 minutes.

3 Rinse and dry blender jar and return to blender base. Add cream to blender jar. Secure lid and turn dial to Speed 1. Slowly increase speed to medium (Speed 5 or 6). Blend until cream is whipped and voluminous, 10 to 20 seconds.

4 Add lemon curd to whipped cream in blender jar and stir with the Flex Edge tamper to break up thick curd slightly. Pulse 4 to 6 times on low until curd and

LEMON MOUSSE

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cup whole milklarge egg yolkscup fresh lemon juicecup sugartablespoons cornstarchtablespoons unsalted butter, cubedteaspoon kosher saltcups heavy cream


cream are evenly blended. Do not over-blend or mousse will be too thin.

5 Divide evenly among 6 to 8 small serving bowls or custard cups. Serve right away, or cover and chill in refrigerator for about 2 hours before serving. Mousse will keep for up to 1 day.

VARIATIONS

Ginger: Add 1 teaspoon grated peeled fresh ginger to blender with egg yolks. Proceed as directed.

Lavender: Add 1/2 teaspoon dried edible lavender blossoms to blender with egg yolks. Proceed as directed

Basil: Add 1 teaspoon chopped fresh basil to blender with cream. Proceed as directed.

INGREDIENTS

DESSERTS 131

1 Put chocolate in blender jar of the KitchenAid® Pro Line® Series Blender. Combine milk, cream, sugar and salt in small saucepan over medium heat, stirring, until mixture is steaming hot and sugar is dissolved, about 2 minutes. Do not allow mixture to boil. Pour hot milk mixture over chocolate in blender jar and let stand for 2 minutes.

2 Secure lid and turn dial to Speed 1. Blend, slowly increasing speed to medium (Speed 5 or 6), until thickened and very smooth, about 30 seconds. Add egg whites and vanilla and blend on medium-high speed (Speed 8) until thick and frothy, about 2 minutes.

3 Divide mousse evenly among six 4-ounce custard cups or ramekins. Cover with plastic wrap and refrigerate until chilled and firm, about 2 hours, before serving. Mousse will keep in refrigerator for up to 3 days.

CHOCOLATE MOUSSE

8

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ounces bittersweet chocolate, choppedcup whole milkcup heavy creamcup sugarteaspoon kosher saltlarge egg whitesteaspoon vanilla extract

Yield: 6 servings Prep Time: 2 minutes Total Time: 10 minutes*

VARIATIONS

Chocolate-raspberry mousse: Add 2 tablespoons seedless raspberry jam to blender jar with egg whites and vanilla. Proceed as directed.

Chocolate-orange mousse: Add finely grated peel of 1 orange to blender jar with chocolate. Proceed as directed.

INGREDIENTS

DESSERTS 133

*Plus 2 hours for chilling.

Note: This recipe contains raw eggs.

1 Freeze half-and-half and cream in ice-cube trays, about 2 hours.

2 Combine frozen half-and-half and cream, powdered sugar, vanilla and salt in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth, about 30 seconds. Drop in add-in (see below), if desired, and pulse 2 to 3 times on low just to incorporate.

3 Transfer to airtight container and place in freezer until firm, about 2 hours. Ice cream will keep in freezer for up to 1 week.

VANILLA ICE CREAM

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1

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1/2

1

cups half-and-halfcup heavy creamcup powdered sugar, siftedteaspoons vanilla extractPinch of kosher salt

Optional Add-insteaspoon instant espresso powdercup chopped toasted almondscup mini chocolate chips or semisweet chocolate, finely choppedteaspoon mint extract, or to tastecup chopped frozen fruit, such as sliced strawberries or chopped peaches

Yield: 4 - 6 servings Prep Time: 2 minutes* Total Time: 3 minutes**

INGREDIENTS

DESSERTS 135

*Plus 2 hours for freezing half-and-half and cream.

**Plus 4 hours for freezing.

1 Have ready a medium bowl filled with water and ice cubes. Combine sugar and water in small saucepan over medium heat and stir until sugar dissolves, about 1 minute. Pour syrup into small heatproof bowl and set bowl in ice bath to chill for about 5 minutes. Syrup can be made up to 1 week in advance and stored in airtight container in refrigerator.

2 Combine fruit, chilled sugar syrup and vanilla in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to Speed 3. Blend, using the Flex Edge tamper to scrape sides of jar, until mixture is completely smooth, about 1 minute. Do not over-blend or sorbet will begin to melt.

3 Serve right away, or transfer to airtight container and freeze until firm, about 2 hours, before serving. Sorbet will keep in freezer for up to 1 week.

FRESH FRUIT SORBET

1/21/2 1

1

cup sugarcup waterpound chopped frozen fruit, such as peeled peaches, nectarines, or whole frozen berries teaspoon vanilla extract


INGREDIENTS

DESSERTS 137

*Plus 2 hours optional freezing.

CHEF’S TIP

If you are making berry sorbet, for a smoother texture, use the Flex Edge tamper to push the finished sorbet through a medium-mesh sieve, removing the seeds.

COCKTAILSSweet & Spicy Margarita 140

Watermelon Cucumber Punch 142

Fizzy Peach Mango Cocktail 144

Winter Orange Twist 146

Warm Winter Espresso Cocktail 148

1 Fill medium bowl with ice cubes and water; have small bowl ready. Combine rhubarb, sugar and water in small saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves, and then cook, stirring often, until rhubarb softens, about 5 minutes. Transfer to small bowl and nest bowl in ice bath. Set aside until very cold, about 30 minutes.

2 Have 2 to 4 glasses ready. Put salt and 1/4 teaspoon of ancho chile on saucer and mix together. Rub rim of one margarita glass with cut edge of lime wedge. Turn glass upside down and press rim into salt mixture, coating rim evenly. Set glass aside. Repeat with remaining glass(es).

3 Combine cold rhubarb mixture, strawberries, tequila to taste, lime juice, remaining 1/4 teaspoon ancho chile and ice in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth, about 30 seconds.

SWEET & SPICY MARGARITA

1

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cup chopped fresh or frozen rhubarbcup sugarcup watertablespoon kosher saltteaspoon ground ancho chile, dividedlime wedgecup frozen strawberriescup (2 to 4 ounces) good-quality tequila or water for an alcohol-free versioncup fresh lime juiceice cubes


INGREDIENTS

COCKTAILS140

1 Combine all ingredients in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth, about 30 seconds. Turn dial to Speed 2 and blend 10 seconds or so to reduce froth.

2 Divide mixture among 6 highball glasses. Garnish with mint sprigs and serve at once.

*Simple Syrup

Stir together 1/2 cup sugar and 1/2 cup water in small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Boil for 2 minutes. Transfer to heatproof container, let cool to room temperature, cover and refrigerate until chilled before using.

WATERMELON CUCUMBER PUNCH

31

2

1

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1/2

10

cups chopped watermelonmedium cucumber, peeled and chopped (about 1 heaping cup)tablespoons (1 ounce) fresh lemon or lime juicetablespoon chopped fresh mint, plus 6 small sprigs for garnishcup (2 ounces) chilled simple syrup*, or to tastecup (4 ounces) good-quality light rum or water for an alcohol-free versionice cubes


INGREDIENTS

COCKTAILS142

1 Combine peaches, mango, lime juice, vodka and simple syrup in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth, about 1 minute. Turn dial to Speed 2 and blend 10 seconds or so to reduce froth.

2 Divide mixture among 4 highball glasses. Top with soda water, dividing it evenly. Stir gently and serve over ice.

FIZZY PEACH MANGO COCKTAIL

2

1

2

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cups chopped peeled fresh peaches, chilled, or frozen chopped peachescup chopped fresh mango, chilledtablespoons (1 ounce) fresh lime juicecup (4 ounces) good-quality vodka or water for an alcohol-free versioncup (2 ounces) chilled simple syrup, or to taste (page 138)cups (12 ounces) soda water, chilled


INGREDIENTS

COCKTAILS144

CHEF’S TIP

If mango is not available, substitute 1 cup chopped hulled strawberries and garnish each glass with a small whole strawberry. This versatile recipe is also great without the vodka!

1 Combine orange juice, Grand Marnier, whiskey, vanilla, egg white and ice cubes in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until frothy, about 30 seconds.

2 Divide among 4 glasses and garnish each glass with orange peel twist. Serve at once.

WINTER ORANGE TWIST

1

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1/2

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cup (8 ounces) fresh orange juice cup (2 ounces) Grand Marnier or other orange liqueurcup (4 ounces) good-quality sweet whiskeyteaspoon vanilla extract large egg whiteice cubesorange peel twists

Yield: About 21/2 cups Prep Time: 2 minutes Total Time: 3 minutes

INGREDIENTS

COCKTAILS146

1 Combine espresso, coconut milk, rum, cocoa powder and honey (if desired) in blender jar of the KitchenAid® Pro Line® Series Blender. Secure lid and set blender to Soup setting. Blend until machine turns itself off.

2 Alternatively, combine ingredie

a simple guide to healthy blending blender recipes · 2020. 4. 27. · blender jar of the...

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